On a dark and stormy night, with the first fallings of snow, the candles were lit and the soup pot was a calling.This soup created a buzzing of mmmm’s and ahhhh’s and this creative chef did a little slippered happy dance around the kitchen when it was finally time for the final reveal!Great for a Sunday afternoon, when you’re in the house putzing about, or a weekday meal, this soup will fill the house with sultry aromas of roasting garlic and red peppers, and satisfy your desire for a creamy soup without the addition of dairy.

Preheat oven to 400F. Cut red peppers in half and place skin side up on a lined baking tray. Drizzle with coconut oil and season with salt & pepper. Cut tops off garlic bulbs. Drizzle with coconut oil, season with salt & pepper and wrap in aluminum foil. Roast peppers and garlic for 35-45 minutes until nicely soft and skin on peppers begins to bubble. Remove from heat and set aside to cool slightly.

Meanwhile, in a large soup pot, melt coconut oil and add onions, and stir until softened, about 5 minutes. Add garlic and salt and stir for another 2 minutes or until fragrant. Add diced tomatoes and spices.

In your blender, combine cooled peppers and roasted garlic cloves (just squeeze them out from the whole bulb), cashews, and stock. Blend until smooth.

Add cashew blend to your soup pot. Bring to a gentle boil and then reduce heat to low and simmer for 15-20 minutes. Adjust seasoning to your desired taste.